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When the heat becomes overwhelming, what could be better than an icy sweetness to refresh us during this heat wave? Water ice creams, ice creams or fruit sorbets, the choice is wide. But one question remains: is it a good idea to revel in these frozen pleasures when the mercury soars? Here is an expert’s answer.

“Ice cream, thanks to its water and milk content, can help maintain reasonable hydration. However, be careful not to fall into the sugar trap!”, teaches us the nutritionist Sophie Janvier, author of the book “The gentle method for better” in a 20 minute article. To guide us, the nutritionist gives a small idea of ​​the three ice creams that contain the most water: first the granita with 75% water, followed by the sorbet with 60% water and finally the cream frozen in the last position with 50% water. By way of comparison, the fruits and vegetables richest in water such as cucumbers or tomatoes contain between 95% and 90%. Finally, let’s not forget that nothing replaces a good bottle of water!

But beware, Sophie Janvier also warns, ice creams are also often high in sugar (around 20 to 25%), which can leave you thirsty. To remedy this problem, the solution is to make your own homemade ice cream, easily made without an ice cream maker, such as frozen yogurt with fresh seasonal fruits such as peaches, raspberries or blueberries. You can also very easily prepare a watermelon or melon granita simply with a mixer or a blender.


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